Recipe: Almond Pound Cake - thanks for help!!

to anyone who wishes to help... this is the recipe i wanted to use:

Almond Pound Cake

1 box (7oz) Odense Almond Paste
1 cup granulated sugar
1 cup (2 sticks) butter, room temp.
4 large eggs, room temp.
2 cups flour
1 tsp baking powder
1/2 cup milk
Equipment:Box Grater
Electric Mixer
9" x 5" loaf pan

Directions:
1 Preheat the oven to 325 F. Grease and flour the loaf pan.
2 Grate the almond paste on the large hole side of a box grater.
3 Using an electric mixer set on a medium speed, beat almond paste, sugar and butter until well mixed.
4 Add eggs one at a time, beating well between each addition. Beat on high until light and fluffy.
5 Sift the flour with the baking powder and add to batter alternately with milk. Beat on low until just combined and smooth. Don't over-mix, or cake will be tough.
6 Pour batter into pan. Bake for 75 minutes or until an inserted toothpick pulls out clean.
7 Cool cake, still in pan, on wire rack for 5 minutes. Un-mold carefully and finish cooling on rack before cutting.
8 TO STORE: After completely cooled, wrap in plastic wrap. The cake will last 3 days at room temperature or one week if refrigerated. TO FREEZE: Wrap first in plastic and then with foil. Freeze for up to one month.

When shopping i could only locate 8oz tubes of another brand of almond paste. so i purchased three of these giving me a grand total of 24 oz. of paste. i would like to make as many cakes as i can with this amount of paste, as the other ingredients are readily available to me. the pan i am going to use is a "baby" bundt pan that holds 3 cups. as well as the differences in ingredients i also need to know what temp and for how long. i only have one of these pans, so i was also wondering if i should make batter in one big batch of several small ones?

I am also planning on glazing these cakes with the following almond glaze recipe: Make cake drizzle with 2 1/2 cups powdered sugar, 1 teaspoon vanilla and enough milk to make a glaze. Glaze cake while still warm, making certain to cover all of cake. Quickly sprinkle almond slivers on top as glaze hardens fast. Cool before cutting. if it's not too much trouble i would like to know how much of this i will need as well. this recipee isn't very clear about whether i should heat ingredients in a saucepan? also, shoud this be made in very small batches, as the cakes won't all be ready at once and it supposedly hardens fast?i have tried to do the math on this myself, but i am just not sure. since i am giving as gifts i don't want it to turn out yucky:) thanks alot to anyone who can untangle this knot for me.